Cooks' note:
·Salsa can be made 6 hours ahead and chilled, its surface covered with plastic wrap
Recipe information
Total Time
30 minutes
Yield
Makes about 3 cups
Ingredients
2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil
Accompaniment: yuca chips
Preparation
Stir together all ingredients and season with salt.
